I always have a jar of Thai Pickled Red Chili Peppers in the fridge, and this a great way to use them. If you can’t find Thai Peppers try pickled jalapenos instead, and swap the mint for cilantro. Enjoy this alongside everything from sesame noodles to burgers!
Ingredients:
2-4 Thai peppers, seeded and minced finely
1/4 cup of fresh mint leaves, julienned
1/2 cup rice wine vinegar
1 tsp sugar
1/2 tsp salt (preferably kosher)
2 medium cucumbers, sliced thin (peeling is optional)
Directions:
Add all ingredients in a jar except cucumber slices.
Shake vigorously to combine and dissolve sugar
Add cucumber slices and marinate in the fridge for a couple of hours.
Will keep for 2-3 days.
Recipes from the Black Dirt 